Being healthy is beautiful

Fresh Friday – Vegan Coconut Rice Pudding with Mango

It’s time for a new recipe here on beauty tastes good! Today we’re going to cook a delicious, heartwarming rice pudding – but my version is vegan and a bit more exotic! (;
I just love rice pudding, it’s great for dessert or even as a whole meal, especially when I need something warm and, you know, cozy. (: It’s super easy and you can create so many different flavours, including the traditional cinnamon and sugar combo, compote (plums are a great choice), vanilla or fresh fruits. I personally got inspired by a local ‚healthy fast food restaurant‘ which sells coconut rice pudding in cute little jars. And hey, if they can do it, I can do it, too! Said and done, here’s my super quick and easy recipe for vegan coconut rice pudding with mango – and a hint of mint. (;

PS: the glass with orange juice is part of a tray in the back – it’s not part of the recipe! ^^ (Das Glas mit O-Saft ist Teil eines Tabletts an der Wand, nicht Teil des Rezepts!)

You’ll need:

250 grams plain rice for ricepudding (I used Oryza)

800 ml of coconut milk

200 ml of water

agave syrup

one mango

vanilla (optional)

fresh mint

Pour coconut milk and water into a pot and let it boil up. Make sure it doesn’t scorch! As soon as it boils, add the rice and stir, stir, stir – you don’t want your rice pudding to taste a little bit burned… Turn the heat down and let it simmer for about 25 minutes, but check on it frequently and stir if needed.
Meanwhile, peel the mango and cut it into small pieces. After 20 minutes of cooking, mix half of the mango with your rice pudding and sweeten it with agave syrup and vanilla (if you want to). Let it cool for about 5 minutes, pour it into bowls and garnish with fresh mango and mint – that’s it!